BUNNY RABBIT CAKE
You can use this basic shape to make other animals, such as a cat, teddy bear, koala or an owl. Chocolate sprinkles can be used in place of the coconut, if preferred.
SERVES 20
For the cake
- 275g (10oz) butter, softened
- 275g (10oz) caster sugar
- 5 large eggs
- 275g (10oz) self-raising flour
- 1 level teaspoon baking powder
For the buttercream
- 225g (8oz) butter, softened
- 450g (1lb) icing sugar, sifted
- Juice of ½ a lemon
For the decoration
- About 250g (9oz) desiccated coconut
- Sweets for the eyes, nose and whiskers
Bottlegreen Elderflower Sparkling Pressé (0%) £3.25, Ocado
Preheat the oven to 180°C/fan 160°C/gas 4. Grease one 15cm (6in), one 18cm (7in) and one 20cm (8in) shallow sandwich tin and line the bases with non-stick baking paper.
Measure all the cake ingredients into a large bowl and beat well for about 2 minutes until blended and smooth.
Divide the mixture between the tins and level the surfaces.
Bake in the preheated oven for 20-25 minutes (15cm/6in cake), 25-30 minutes (18cm/7in cake) and 30-35 minutes (20cm/8in cake), until well risen.
Leave to cool in the tins for a few minutes, then turn out, peel off the baking paper and finish cooling on a wire rack.
Meanwhile, make the buttercream by mixing the butter, icing sugar and lemon juice in a bowl until thoroughly blended. Toast two-thirds of the coconut until golden brown.
To make the rabbit shape, cut the 18cm (7in) cake to form the ears, paw and tail. For the ears, cut 2 oval pieces from each side of the cake and then 1 smaller oval to form the hind paw and a circle for the tail.
The 20cm (8in) cake becomes the body and the 15cm (6in) cake becomes the head. Assemble the rabbit on a large cake board or a foil-covered baking sheet, positioning the ears, paw and tail.
Cover the cakes with the buttercream, then sprinkle over the toasted coconut, leaving the tail, inner ears, tummy and nose clear to be covered by the untoasted coconut.
Finish by adding the sweets to make the eyes, nose and whiskers. (I use thinly sliced liquorice sweets to create the whiskers.)
OLLY SMITH’S DRINKS PAIRING: ONE FOR ALL THE FAMILY
Bottlegreen Elderflower Sparkling Pressé (0%) £3.25, Ocado
A fragrant refresher for all ages to enjoy, worth serving beautifully in tall glasses over some ice and garnished with a sprig of fresh mint
FRUITY MERINGUE NESTS
Ordinary meringues could be used for these nests, but they won’t be quite so firm, nor will they store so well. Meringue cuite is traditional because it holds its shape so well and is drier. Vary the fruit in these nests depending on the season.
MAKES 6 NESTS
For the meringue cuite
- 4 large egg whites
- 225g (8oz) icing sugar
- A few drops of vanilla extract (optional)
For the filling
- 115g (4oz) strawberries, halved if large
- 115g (4oz) raspberries
- 115g (4oz) blueberries
- About 2 tablespoons redcurrant jelly
Preheat the oven to 140°C/fan 120°C/gas 1. Line a baking tray with non-stick baking paper.
Place the egg whites in a large bowl and whisk until foaming. Sift the icing sugar through a fine sieve into the egg whites. Set the bowl over a pan of gently simmering water and whisk the whites and sugar together until very thick and holding its shape.
Fever-Tree Refreshingly Light Raspberry & Rose Lemonade (0%) £2 (50cl), Tesco
Add the vanilla extract, if using, and whisk again to mix. Be careful not to let the bowl get too hot or the meringue mixture will crust around the edges.
Spoon the mixture into a piping bag fitted with a large star nozzle (see tip). Pipe into 6 basket shapes on the baking tray, starting at the centre of the base of each nest and lastly building up the sides.
Bake for about 45 minutes until crisp and dry. Carefully lift off the baking tray and allow to cool on a wire rack. Use the summer fruit to fill the cold ‘nests’. Warm the redcurrant jelly in a small pan and gently spoon over the fruit to glaze.
To make Baby Meringues, follow the ingredients and recipe as before then pipe the mixture into 30 tiny shapes such as baskets, shells, spiral oblongs and fingers. Bake in the preheated oven until crisp and dry, then carefully lift off the baking trays on to a wire rack to cool.
To make different fillings, whip 300ml (½pt) double cream with 1tbsp brandy or liqueur of your choice until it holds its shape. Divide between 2 bowls.
Stir 30g (1oz) chopped nuts into one bowl, and leave the other cream plain. Sandwich the spiral oblongs and tiny shells together with the nutty cream mixture, pipe a little plain cream into the baskets and use it to sandwich the fingers together.
Top the baskets and the sandwiched fingers with a small single piece of fruit, if you like. These are perfect for a party; the different shapes and fillings make a wonderful centrepiece for the dessert table.
FABULOUS WITH FRUIT
Fever-Tree Refreshingly Light Raspberry & Rose Lemonade (0%) £2 (50cl), Tesco
I fell in love with this zero-booze bubbly as soon as I tasted it for its gently fragrant upbeat fruitiness. It’s gorgeous alongside summer fruit flavours.
EASTER SIMNEL CAKE
This has become the traditional Easter cake, but originally it was given by servant girls to their mothers when they went home on Mothering Sunday. The marzipan balls represent the 11 apostles (excluding Judas).
Blandy’s 15 Year Old Bual Madeira (19%) £24.99 (50cl), Waitrose
SERVES 12
- 115g (4oz) red or natural glacé cherries, quartered
- 225g (8oz) baking spread, straight from the fridge
- 225g (8oz) light muscovado sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 225g (8oz) sultanas
- 115g (4oz) currants
- 115g (4oz) ready-to-eat dried apricots, snipped into pieces
- 55g (2oz) candied peel, chopped
- Finely grated zest of 2 lemons
- 2 level teaspoons ground mixed spice
For the filling and topping
- 500g (1lb 2oz) marzipan or almond paste
- 2 tablespoons apricot jam
- 1 large egg, beaten, to glaze
Preheat the oven to 150°C/fan 130°C/gas 2. Grease a deep 20cm (8in) round cake tin, then line the base and sides with non-stick baking paper.
Place the glacé cherries in a sieve and rinse them under running water. Drain well then dry thoroughly on kitchen paper.
Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture in the prepared tin and level the surface.
Take one-third of the marzipan or almond paste and roll it out to a circle the size of the tin and place on top of the cake mixture.
Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours until well risen, evenly brown and firm to the touch. Cover with foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the baking paper and finish cooling on a wire rack.
When the cake is cool, brush the top with a little warmed apricot jam. Roll half the remaining marzipan or almond paste into a ball, then roll out to a 20cm (8in) circle. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the top with a sharp knife. Form the remaining marzipan or almond paste into 11 balls.
Brush the top with beaten egg and arrange the balls around the edge of the cake. Brush the tops of the balls with beaten egg, too, then place the cake under a hot grill to turn the marzipan or almond paste golden.
A LITTLE EASTER LUXURY
Blandy’s 15 Year Old Bual Madeira (19%) £24.99 (50cl), Waitrose
Richly sweet and luxurious, this Bual from Madeira is a splash-out treat that pairs wonderfully well with an Easter Simnel cake. Serve chilled in small glasses – a little will go a very long way!
ICED FAIRY CAKES
Taste The Difference Prosecco Rosé (11%) £10, Sainsbury’s
This recipe makes a big batch of special cakes that are ideal for your little ones.
MAKES 24 CAKES
- 115g (4oz) butter, softened
- 115g (4oz) caster sugar
- 2 large eggs
- 115g (4oz) self-raising flour
- ½ level teaspoon baking powder
For the icing
- 225g (8oz) icing sugar, sifted
- 2-3 tablespoons warm water
- Sweets, to decorate
Preheat the oven to 200°C/fan 180°C/gas 6.
Place fairy cake cases in two 12-hole bun tins.
Measure all the cake ingredients into a large bowl and beat for 2-3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture and bake in the preheated oven for 15-20 minutes, until the cakes are well risen and golden brown.
Lift the paper cases out of the bun tins and cool them on a wire rack.
Place the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing.
Spoon over the top of the cakes and decorate with sweets.
If you’d like to make Orange Fairy Cakes, follow the recipe above and add the grated zest of 1 orange with the other ingredients.
To make the icing, gradually blend the icing sugar with the juice of 1 orange until you have a fairly stiff icing.
PINK PERFECTION
Taste The Difference Prosecco Rosé (11%) £10, Sainsbury’s
Delight the grown-ups with this pink prosecco that delivers strawberry softness for a delicious pairing with sweet treats.
HOT CROSS BUNS
This used to be baked as one large bun, but now it is usual to have individual buns. For a more definite cross on top of the buns, make up some shortcrust pastry (using 55g/2oz plain flour and 30g/1oz butter and a little water), cut it into thin strips and lay it over the top of the buns before baking.
MAKES 12 BUNS
- 450g (1lb) strong white flour, plus extra for dusting
- 1 level teaspoon salt
- 1 level teaspoon ground mixed spice
- 1 level teaspoon ground cinnamon
- ½ level teaspoon freshly grated nutmeg
- 7g sachet fast-action yeast
- 55g (2oz) caster sugar
- 55g (2oz) butter, melted and cooled
- 150ml (¼pt) tepid milk
- 5 tablespoons tepid water
- 1 large egg, beaten
- 75g (3oz) currants
- 55g (2oz) candied peel, chopped
To finish
Tesco Finest 10 Year Old Tawny Port (20%) £12.50
Mary Berry’s Baking Bible: Revised and Updated – Over 250 New and Classic Recipes by Mary Berry (BBC Books, £28) is out now
- 55g (2oz) plain flour
- 2 tablespoons granulated sugar
Lightly grease two baking trays. Measure the flour, salt, spices, yeast and caster sugar into a large bowl and stir to mix.
Make a well in the centre and pour in the melted and cooled butter, the milk, water and egg. Add the currants and candied peel and mix to a soft dough.
Turn out onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic.
Transfer to an oiled bowl, cover with oiled clingfilm and leave to rise until the dough has doubled in size, about 1½ hours in a warm room. (Because this is an enriched dough, it will take longer to rise than a plain dough.)
Turn the risen dough out onto a lightly floured work surface again and knead for 2-3 minutes. Divide the dough into 12 equal pieces and shape each into a round bun. Place onto the baking trays and cover with oiled clingfilm.
Leave to rise again in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 220°C/fan 200°C/gas 7. Mix the plain flour with 4tbsp water to make a paste and pipe or drizzle over the buns to make the crosses. Bake in the preheated oven for about 15 minutes, until brown and hollow-sounding when the base is tapped.
While the buns are baking, dissolve the sugar in 2tbsp water over a gentle heat. As soon as the buns come out of the oven, brush with the syrup to give a sticky glaze.
SUPERB WITH SPICES
Tesco Finest 10 Year Old Tawny Port (20%) £12.50
A gold medal-winning wine that tastes of sultanas and spiced nuts! Stick it in the fridge and serve liberally with hot cross buns in white wine glasses. Lush.
Mary Berry’s Baking Bible: Revised and Updated – Over 250 New and Classic Recipes by Mary Berry (BBC Books, £28) is out now. To order a copy for £25.20 call 020 3176 2937 or go to mailshop.co.uk/books. Free UK delivery on orders over £20. Offer valid until 22/04/2023.
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